English Muffin
Leave a Comment
Posted: 04/09/23
Updated: 07/14/23
This post may contain affiliate links. Please read our disclosure policy.
Learn how to make homemade English muffin that are soft and fluffy on the inside and loaded with tons of nooks and crannies. These easy English muffins are so much better than store bought. What will you top them with?
You can finally say “so long” to those stale store-bought english muffins, because this recipe is crazy easy and absolutely delicious! Making a homemade english muffin is a snap.
These soft and fluffy biscuit like muffins are perfect for a quick breakfast sandwich, or to add butter and jam to.
I love using these english muffins in these tasty breakfast muffin melts, freezer breakfast sandwiches, or as an easy lunch with english muffin pizzas. But sometimes I’ll just make scrambled eggs and bacon to eat with my english muffin too!
These are great to make when I host guests in my home, or host a brunch. And of course, you can’t forget to serve the mimosas too!
Contents
show
Why You’ll Love English Muffins
- The prep time and cook time is only a total of 30 minutes. The rest is rising time, so there isn’t much of your time taken to prepare english muffins.
- You likely already have the ingredients for this english muffin recipe in your pantry and refrigerator.
- These are great to make at the beginning of the week to eat for breakfast each day. A perfect meal prep option.
Ingredients for English Muffins
- Milk – Whole milk will produce best results, but 2% milk or 1% milk will work as well.
- Dry active yeast – You’ll need two packets of yeast for this english muffin recipe!
- Salt – Be sure to measure the salt exactly so that your homemade english muffins are not too salty.
- Unsalted butter – I do not recommend using salted butter. You’ll want to use unsalted so that you can control the salt content of the recipe.
- Sugar – A little sugar helps balance out the flavors.
- All purpose flour – Use a high quality all-purpose flour for best results.
- Cornmeal – Use finely ground cornmeal as the crunchy little coating on the outside of each english muffin.
How to Make an English Muffin
Add the yeast into a large mixing bowl, or your stand mixer bowl if you plan to use the stand mixer.
Then, add the milk, butter, and sugar to a medium saucepan and place it over medium heat. The milk needs to reach 100-110 degrees Fahrenheit.
Pour the mixture over the yeast and allow it to sit until you see bubbles starting to form. It should take 3-5 minutes. It is really important to make sure that the mixture is not too hot before pouring it over the yeast or it will cook it.
Once bubbles are forming, add in two cups of flour and the salt. Stir with a whisk or connect the dough hook and let the stand mixer start going to work.
Use a wooden spoon or spatula to add in more flour, 1/4 cup at a time.
If using a stand mixer, keep adding flour and mixing it in well until the dough doesn’t stick to the edge of the bowl. If you’re making the dough by hand, mix in as much flour as you can with a wooden spoon. Then, transfer the dough to a lightly floured surface and knead in more flour.
Grease the mixing bowl and allow the dough to rise for two hours, or until it has doubled in size.
Pour some corn meal onto a plate and set it aside.
After the dough has doubled in size, punch it down with your hand and then roll it out so that it’s 1 inch thick. Using a 3″ biscuit cutter to punch out disks. Continue until all of the dough is in disks.
Dip each disk into the cornmeal so that they have a very light dusting. Set them on a plate or baking sheet and cover.
You can bake each english muffin in a large non-stick skillet on the stovetop or bake them on an electric skillet/griddle.
To bake on an electric skillet, set it to 300 degrees Fahrenheit. If you’re baking them on the stovetop, set it on low heat and place as many muffins in the pan as possible, without crowding them.
Bake the muffins for 20 minutes, flipping every 5 minutes until they are golden brown.
Once finished baking, place the homemade english muffins on a cooling rack and allow them to cool for 5 minutes before serving.
What to Serve with English Muffins
English muffins go well with so many different things. You could simply top it with some butter and jam and a side of baked omelette.
You could also make a breakfast sandwich with cheese, eggs, and breakfast sausage. Eggs Benedict also pairs wonderfully with english muffins!
How to Store English Muffins
FRIDGE: Store muffins in an airtight container in the fridge for up to 5 days.
FREEZER: English muffins do freeze well! Place them in an airtight container or freezer bag and freeze for up to 6 months.
You can also store them at room temperature for up to 3 days.
Are English Muffins healthier than bread?
Not necessarily. They have the same nutritional value as regular bread. But homemade bread doesn’t have any preservatives, which will make it a little healthier for you.
Pro Tips for the Best English Muffin
- Be sure you don’t over bake your muffins! Once they’re golden brown, they’re done.
- Once the dough has doubled, it is ready to go. Don’t let it sit longer because it can become sticky and virtually impossible to work with.
- Don’t pour the milk mixture over the yeast if it’s too hot. Allow it to cool and then add it to the yeast. If it is too hot, it will cook the yeast and kill it and your dough won’t rise.
There you have it. Delicious and easy homemade english muffins!
More Breakfast Recipes You’ll Love
- These Cranberry Scones are a perfect sweet treat to eat at breakfast!
- If you love coffee cake, you’ll love this Blueberry Coffee Cake recipe.
- Use that leftover cornmeal to make Johnny Cakes.
- Red Velvet Pancakes are absolutely delicious and so fun to eat for breakfast!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Homemade English Muffin
Delicious homemade English Muffin that is soft, fluffy and has a ton of nooks and crannies for your favorite toppings.
Ingredients
- 1 Tablespoon Dry Active Yeast or 2 packets (9.3g)
- 2 cups Milk 500ml
- ¼ cups Unsalted Butter 57g
- 2 Tablespoons Sugar 25g
- 5 ¼ cup all-purpose flour 672g – 736g, may need an extra ½ cup
- 1 teaspoon Salt 7g
- 2 Tablespoons Cornmeal 22.3g
Instructions
- In a large mixing bowl or the bowl of your stand mixer, add the yeast.
- In a medium saucepan add the milk, butter, and sugar. Place over medium heat until the milk reaches between 100-110 degrees F. **The butter will just start to melt but not fully.
- Pour the milk mixture over the yeast and allow it to sit for 3-5 minutes (or until you see bubbles starting to form). If the mixture is too hot, wait before pouring it over the yeast. **This might burn the yeast, preventing it from working (or rising).
- Add in 2 cups of flour, plus the salt. Stir using a whisk to combine or if you’re using a stand mixer, connect the dough hook and stir in the 2 cups of flour until well combined. **The dough will be very wet at this point.
- Using a wooden spoon, or spatula, slowly add more flour about ¼ cup at a time. If you’re using a stand mixer continue this process until your dough is not sticking to the edge of the bowl.
- If you’re making the dough by hand, mix in as much of the flour as you can with your wooden spoon. Then, transfer the dough onto a lightly floured surface and knead in as much of the rest of the flour as you can. **(736g of flour was used in total which equals 5 ¾ cups)
- Grease the mixing bowl with a small amount of oil. Place the dough in the mixing bowl and allow it to rise for about 2 hours or until it has doubled in size.
- On a small plate, add the corn meal and set aside.
- Once your dough has doubled in size, punch down the dough with your hand and roll out the dough so it’s 1 inch thick. Using a large biscuit cutter (3”) cut out disks.
- Continue this process until you shape all of the dough into disks.
- Dip the disks separately into the cornmeal, giving them a very light dusting. Set on a plate, counter, or baking sheet and cover.
- To bake the English muffins, you’ll use either a large non-stick skillet on your cooktop/stovetop or an electric non-stick skillet. Set the electric skillet to 300 degrees Fahrenheit or set your stovetop to low heat.**If you’re baking them on the stovetop, place as many of the prepared English muffins in the skillet without crowding them. (Between 3-4) Cook them for 20 minutes, flipping them every 5 minutes until they turn golden brown.**If you’re using an electric skillet, you can place each of the English muffins on the skillet and cook for 20 minutes. Make sure to flip them every 5 minutes until they turn golden brown.
- Once they are finished baking, place them on a cooling rack and allow them to cool for 5 minutes before serving.
Tips
FRIDGE: Store muffins in an airtight container in the fridge for up to 5 days.
FREEZER: English muffins do freeze well! Place them in an airtight container or freezer bag and freeze for up to 6 months.
You can also store them at room temperature for up to 3 days.
Nutrition Information
Serving: 1English Muffin, Calories: 214kcal (11%), Carbohydrates: 38g (13%), Protein: 6g (12%), Fat: 4g (6%), Saturated Fat: 2g (13%), Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 11mg (4%), Sodium: 171mg (7%), Potassium: 99mg (3%), Fiber: 1g (4%), Sugar: 3g (3%), Vitamin A: 127IU (3%), Vitamin C: 0.1mg, Calcium: 46mg (5%), Iron: 2mg (11%)
Leave a Comment